Best Most Tender Pork Loin Roast Ever Recipes

DAD'S BASIC MOIST PORK ROAST

Dad's Basic Moist Pork Roast image

This is the best and most basic way to ensure a juicy, perfectly-cooked pork roast every time. This recipe really requires a good thermometer -- either a $10 instant-read type or, even better, the type that pierces the meat and stays in place while connected to an outside-the-oven monitor. If you can swing that, then try your favorite marinade or rub on this recipe. Use your imagination on the rubs and marinades, but ensure you bring your roast directly from the fridge to the roasting pan -- Dad's recipe works best that way.

Provided by CHEFSINGLEDAD

Categories Main Dish Recipes Pork Pork Roast Recipes

Time 1h40m

Yield 6

Number Of Ingredients 4

Ingredients

2 tablespoons olive oil
1 teaspoon kosher salt
1 tablespoon ground black pepper
1 (3 pound) boneless top loin pork roast

Steps:

Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while oven preheats.
Preheat an oven to 475 degrees F (245 degrees C).
Place a roasting rack in a large roasting pan; arrange pork on the roasting rack.
Roast in preheated oven until pork with browned, about 30 minutes. Remove pork from oven and reduce oven heat to 325 degrees F (165 degrees C). Allow pork to rest uncovered at room temperature for 30 minutes. An instant-read thermometer inserted into the center should read between 115 degrees F (46 degrees C) and 140 degrees F (60 degrees C).
Return to oven and continue to cook until pork is slightly pink in the center, 15 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.

Nutrition Facts : Calories 214.6 calories, Carbohydrate 0.7 g, Cholesterol 78.6 mg, Fat 10.8 g, Fiber 0.3 g, Protein 27.2 g, SaturatedFat 2.5 g, Sodium 367.3 mg

MOST TENDER PORK LOIN ROAST EVER

Most Tender Pork Loin Roast Ever image

I had this delicious and super-tender pork roast at my friend's home. It didn't even require a knife to cut. I had to get this recipe. It's unbelievable! It was so tasty no one needed the gravy, but the recipe is included just in case you want it.

Provided by ShaGun

Categories Pork

Time 2h45m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 (2 1/2 lb) pork loin roast
1 small onion, thinly sliced
1 1/2 tablespoons italian seasoning
1/4 teaspoon crushed red pepper flakes
1 (14 1/2 ounce) can beef broth
1/8 teaspoon pepper
1 bay leaf
1 lb fresh baby carrots
8 small red potatoes, quartered
1 tablespoon water
4 teaspoons cornstarch

Steps:

Make 6 horizontal cuts down center of roast 3x3". Stuff each cut with a slice of onion, reserving remaining onion.
Place roast in ovenproof dutch oven. Sprinkle with seasonings. Pour broth around roast.
Place remaining onion slices, pepper, bay leaf, carrots, and potatoes around roast.
Cover bake at 325°F for 2 1/2 hours.
If desired, bring pan juices to boil; boil 10-12 minutes or till reduced to half. Discard bay leaf. In a small bowl combine water and cornstarch. Blend till smooth. Add pan juices. Cook, stirring till mix is bubbly and thick.

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